Originally Posted by
Murby
So what do you all do once you make a kill and the temps are high? You can't hang it over night.. too warm.. Do you folks have a stand-by cooler or do you gut,skin and quarter it into a freezer right away?
I took a doe on opening day evening.. 73 degrees with the nightly low at 68. It sucked having to process the thing right away.
depends If you have a processor or butcher close...or know someone who has a walkin cooler. if its hot you can ice the cavity and take it to a processor. if you don't have access its best to get a fridge and quarter it up and to get it cool. but some of the reason to let it hang is to get most of the blood out.